Description
Creamy, spiced pumpkin cheesecake bites coated in smooth white chocolate, combining pumpkin pie and cheesecake flavors with crunchy gingersnap and graham crumbs. Perfect for parties or gifting.
Ingredients
Scale
- 2 cups white chocolate chips
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1½ cups graham cracker crumbs
- 1½ cups gingersnap crumbs
- 12 oz white almond bark (for coating)
- 1 cup orange candy melts (optional drizzle)
Instructions
- Melt white chocolate chips in double boiler or microwave in short bursts until smooth. Avoid overheating.
- Beat cream cheese and powdered sugar until fluffy. Mix in pumpkin puree and pumpkin pie spice.
- Stir melted white chocolate into pumpkin mixture. Fold in graham cracker and gingersnap crumbs until thick and cohesive.
- Cover and refrigerate 1–2 hours until firm enough to roll.
- Line tray with parchment. Scoop 1-inch portions and roll into smooth balls. Place on tray.
- Melt almond bark until smooth. Dip each ball to coat fully; return to tray to set.
- Melt orange candy melts and drizzle over balls for festive decoration (optional).
- Chill until firm. Store in airtight container in refrigerator.
Notes
Use room-temperature cream cheese for smooth filling.
Chill mixture thoroughly for easy shaping.
Use quality crumbs for best flavor.
Reheat almond bark gently if thickened during dipping.
Allow coating to set before adding decorative drizzle.
- Prep Time: 30
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 160
- Sugar: 13g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pumpkin cheesecake balls, no bake pumpkin dessert, truffle bites, fall dessert recipes, white chocolate pumpkin truffles, easy holiday sweets